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This recipe is from The Best-Ever Wheat and Gluten Free Baking Book and like the other recipes from this book I’ve used, it turned out excellently. The book credits the recipe to the Bob’s Red Mill website by Carol Fenster, of which this is an adaptation. It’s actually a recipe for Blueberry Muffins but I didn’t have blueberries so I adapted it with the dried fruits in my fridge — sultanas and cranberries.

And the results of this recipe are actually much better than the earlier bean bread ones! There’s only very minimal sinking of the muffin tops after baking, and the inner texture has more even rising, with no centre that is denser than the outer sections.